heat butter in a large saucepan over low heat. add onions and leeks, cook 15 minutes or until soft and lightly golden, stirring occasionally.
add chicken stock, MAGGI original seasoning and spinach; bring to the boil; simmer the spinach soup for 5 minutes.
puree spinach soup in a blender or food processor. return to saucepan; add blue cheese and cream; cook spinach soup over a low heat until warmed through.
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